One blessing at a time

Thai Chicken & Broccoli Noodles

I haven’t had any weird cravings since becoming pregnant, but have been LOVING international foods – Italian, Asian, and Mexican foods have been my favorite. I also haven’t had much desire to cook, leading to more frequent stops for take-out.

After browsing my Pinterest boards and rediscovering this recipe for Thai noodles Jessica posted last spring, I was convinced to get back in the kitchen for myself…and pray Greg would help clean up the mess that comes with it since I definitely don’t have the energy to deal with dishes anymore.

It turned out just as I hoped and satiated all my cravings. The best part about dishes like this is that you can use whatever vegetables you have on hand. Bell peppers, zucchini and carrots would be other good additions. I hope you enjoy as much as I did!

Directions:
1. Prep the chicken for 2-4 hours prior to cooking. Season chicken with the salt and pepper, then prepare the marinade by whisking together the olive oil, chili sauce, garlic, brown sugar and soy sauce. Pour mixture over the chicken and let sit in fridge for 2-4 hours.
2. Cook the noodles according to package directions (mine said to cook in boiling water for about 5 minutes). Drain and set aside.
3. In a large wok or skillet, cook the chicken breasts over medium-low heat until browned on both sides, about 5 minutes each side. Remove from pan and slice or cut into chunks.
4. In the same skillet, add broccoli and onion. Turn up heat to medium. Cook, stirring occasionally, until tender and slightly brown, about 5-7 minutes. Remove from pan and set aside. Turn the heat to low.
5. Again in the same skillet, add the coconut milk, chili sauce, soy sauce, brown sugar and garlic. Whisk for 3-4 minutes until sauce becomes slightly thickened. Add noodles, broccoli/onion mixture, and the chicken. Stir to combine. Add red pepper flakes and stir again. Serve immediately.